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2-Ingredient Paleo Chocolate Frosting (plus TWO other ways to use it!)

Paleo chocolate frosting made with only two ingredients: coconut milk and dairy free chocolate chips! SO easy to whip up and doubles as a paleo chocolate mousse recipe or even a paleo chocolate fruit dip!
Course Dairy Free, Dessert, Gluten Free, Grain Free, Paleo, Vegan
Keyword paleo chocolate frosting
Prep Time 8 hours
Total Time 8 hours
Servings 2 cups frosting
Author Monique of AmbitiousKitchen.com


  • 1 (15 ounce) can coconut cream
  • 1 1/2 cups dairy free chocolate chips (I use Enjoy Life brand)


  1. Add the coconut cream, chocolate chips and a pinch of salt to a small pot and place over low heat. Whisk until melted. 

  2. Transfer to a bowl, cover with plastic wrap and place in the fridge to harden for 6-8 hours or until hard. Overnight is best though! You can also do this portion a few days ahead of time.
  3. Scoop the hardened chocolate coconut cream frosting mixture into a large bowl. Use a hand mixer or a KitchenAid mixer to beat frosting until peaks form and it looks nice, fluffy and creamy. 
  4. Use immediately on a cake or pour into small mason jars to use as chocolate mousse or into a medium bowl for a fruit dip.

  5. Frosting should be kept in the fridge when not being used. After you frost a cake, the frosting will be good at room temp for 1 day, but will harden.

Recipe Notes

If your frosting is on the thinner side, you can place it back in the fridge for a bit after whipping. I didn't have any issues but it also depends on the brand of coconut cream you are using. If you want to ensure a THICK frosting, I suggest dumping out some of the liquid in the can (about 1/4 cup)

If you can't find coconut cream, feel free to use two cans of FULL FAT coconut milk. Make sure to only use the hardened part of the coconut milk though and dump the liquid part. This will create a nice, fluffy thick frosting!